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Suggest a better descriptionCombine first 5 ingredients in a large zip-top heavy-duty plastic bag. Add vegetables to bag, and seal. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Remove vegetables from bag, reserving marinade. Thread vegetables alternately onto each of 6 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray, and cook 13 minutes or until tender, turning and basting frequently with the reserved marinade. Yield: 6 servings. Per serving: 50 Calories; 0g Fat (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 208mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #442 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 19 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 131.8mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.9g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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